The owners of Brooklyn’s Cocotte and LouLou make their mark in Vermont with country French cuisine prepared with local ingredients — and modern twists. Try the signature red curry bouillabaisse with saffron aioli. Sunday is brunch only.
Inside this airy restaurant, chef Robert Barral crafts French-inspired comfort food. Try his famous seafood stew of scallops, shrimp and mussels served over saffron risotto,then doused in lobster broth.
Ingredients are fresh and local on Chef Henry Bronson's menu, from cannelloni stuffed with braised veal to braised rabbit over pappardelle. Bring home some of Dina Bronson's famous hot fudge or enjoy it on the house-baked profiteroles.
Parisian streetlights adorn the inside of this brasserie, where chef Frank Rhodes turns out French-inflected, seasonal dishes such as bouillabaisse and a steak tartare of local sirloin topped with a poached quail egg.
Nearly every table at this Wine Spectator award-winning restaurant overlooks Bromley Brook. Guests return year after year to celebrate birthdays and anniversaries over salmon cannelloni or Chateaubriand for two.